Sunday, December 11, 2011

Onion & Herbed Foccacia

We eat this during the winter at least 4 times a week. It's quite simple to make and everyone just adores it.

6 cups flour
1 1/2 -2 cups warm water
2 tbs yeast
1 tbs sugar
1 egg
1/8 cup good olive oil
1-2 tbs salt
1-3 tbs Italian dried herb mix
1 ts black pepper
and if you have it on hand, which I buy just for 2 bread recipes we eat often 1 cup grated Parmesan cheese, not the good stuff, the cheap stuff in a plastic bottle ;-)
2 large onions sliced

Proof the yeast with the water and sugar. When it gets all bubbly, about 2 minutes, dump in the flour, and follow in any order the rest of the ingredients. If you are using a stand mixer and hook, knead it on medium speed until its well developed, about 5 minutes. If by hand start w/ a wooden spoon and move to your hand after it's come together. Beat it until its shiny and well developed, about 10-15 minutes.
Using a spoon or two of olive oil, grease the bowl you kneaded in and make sure the dough is oiled. Cover with a towel or a shower cap and set aside to double.
Meanwhile saute onions, black pepper and salt to taste in a spoon or two olive oil over medium heat. Set them aside when they are about to brown and let cool.
When the bread has doubled divide it according to what you are cooking them in. I use a 10 & 12 inch cast iron skillet and a 9x11 pyrex dish. Press and pull the dough out and let it double again. . When the dough has doubled, arrange the cooled onions on top. Bake in a preheated 350 degree oven for 30-40 minutes. I bake them all at once, but you can half the recipe and bake a half sheet pan sized for only 25-30 minutes. Let cool and serve.


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